My Chicken Stir Fry

There are thousands of ways to make stir-fry, but I think the absolute best way is to take whatever sounds good to you at the moment and throw it in the proverbial wok.  

I was a single girl for a long time (hard to believe, I know) and I would often make a variation of this for myself with just the chicken, canned mushrooms, and onion.  That's not a bad way to go, but my kids frown upon the 'shrooms, and I felt like I needed some color today.

And of course there's a ton of sauces and seasonings out there, but today this was the trifecta, along with some garlic and a little extra soy.  Which might make it a cinco-fecta, but I don't really think that's a word.

I'm really liking this Veri Veri Teriyaki.  I'm not sure where all it's sold, I found mine at a Fresh and Easy.

So this is kinda how my stir fry method goes:

Start with a package of chicken breasts (I used tenders and slightly froze it to make it easier to cut into bite size chunks)

I drizzled just a bit of the sesame seed oil over the chicken; about a tablespoon, and also added some of the teriyaki; about 1/3 cup.  Then added about 2 tbsp of minced garlic, mixed the whole thing together and let it sit in the fridge about an hour.

In the meantime I chopped up the veggies I was wanting to use:

Red bell pepper

1/2 Onion

Small broccoli head

Snow peas (not chopped of course)

With my skillet over med-high heat, I sprayed it with cooking spray (since I've already got oil in with the chicken) .

Then added the chicken to the pan with its marinating sauce, and cooked until done. 

Then added all the veggies, with a little extra terikayi and garlic, and about a tsp of that hot chili sauce (I'm a weenie) and cooked it for just about 2-3 minutes more.  If you like your veggies a little more done than that, feel free.

Served it up over a bed of rice and dinner is ready.

My daughter even felt that broccoli is slightly edible when prepared in this fashion.